Cabbage soup with chestnuts is similar to Italian cream of chestnut soup, but is easier to prepare. The chestnuts’ slight lumpiness provides the soup with just the right amount of extremeness to make a Sunday lunch an excellent experience. Ingredients:
- 25 dkg of plain whole chestnuts
- 20 dkg of smoked Italian bacon (pancetta)
- 5 dl of chicken soup (from chicken bouillon cubes)
- a pinch of salt and pepper
Cook the chestnuts in hot, salty water for 20 minutes, then strain them, and let them dry. Cut the bacon into cubes and fry them in a buttered skillet. Add the chopped cabbage to the bacon and sprinkle them with salt and pepper. Next, pour the
chicken bouillon soup and the soy sauce into the skillet, finally adding the chestnuts into the mix. Cook the soup on low for 15 minutes, occasionally stirring it.